In a small sauce pot combine the beer, water, ketchup, brown sugar, cajun seasoning, creole seasoning, pepper and cayenne pepper. Bring to a boil and then reduce the heat to a simmer. Simmer for 10 minutes until the sauce has thickened. Remove from the heat and set aside.

Preheat the oven to 475°F. Line a baking sheet with foil and spray or brush it with the olive oil.

In a bowl combine the buttermilk and 1/4 cup to 1/2 cup of the cajun BBQ sauce (save the rest for dipping the chicken fingers in later), add the chicken and toss well.

Pulse the corn flakes and cheddar crackers in the bowl of a food processor or add to a ziplock bag and crush with a rolling pin or meat mallet. Add the crumbs to a large bowl and add in the panko bread crumbs, flour, cheddar cheese, cajun and creole seasoning. Stir to combine.

Remove each piece of chicken from the buttermilk, and dredge through the crumbs, pressing gently to adhere. Place on the prepared baking sheet. Repeat until all the chicken has been used. Make sure not to crowd your pan, if necessary use two baking sheets. Spray each chicken tender with non-stick spray or a mist of olive oil.

Bake for 10-12 minutes, then gently flip using kitchen tongs and spray the other side. Bake for 10-12 minutes more, then remove from oven and serve with the remaining Cajun BBQ sauce.